Hummingbird Bakery Frosted Brownies

This recipe yields, without a doubt in my mind, the BEST chocolate brownies I have ever eaten. The base is a rich dark chocolate that is thick, sweet and chewy.  The chocolate cream cheese frosting is just that - icing on the cake.  Smooth, creamy and rich with dark cocoa powder.  This combo is a winner!

Thank-you, Hummingbird Bakery, for another amazing recipe.  Every one I have tried so far from their gorgeous cookbook has been a huge success.  This one is no different.

Hummingbird's Chocolate Chip Cookies

Fat, chewy and loaded with chocolate chips. These are what chocolate chip cookies are all about. Perfect for dunking too!

Another fantastic recipe from The Hummingbird Bakery Cookbook. What makes these extra special? The use of brown sugar. It adds a sweetness that beats white sugar any day. Plus I used dark chocolate chips and they really made these pop even more!

I think this is my 3rd tested recipe now from this cookbook and so far, so good. Everything has been incredible. This cookie recipe definitely delivered. With fall fast approaching and kids headed back to school quick breads and cookies are a staple in this house. Chocolate chip cookies are my kids fave and though I have a few great recipes on hand already I figured why not try out another one.

For easy clean up I highly recommend lining your baking sheets with parchment paper. And for ease of measuring, definitely invest in a cookie scoop. I love mine ! If you don't have one though them measure out the cookies one teaspoon at a time.


These don't spread too much but give yourself a good inch space between each cookie. Don't overbake these either so keep a watchful eye on them.


Let's begin!

RECIPE:
* altered source , Chocolate Chip Cookies, The Hummingbird Bakery Cookbook

WHAT YOU NEED

225 grams unsalted butter, at room temperature
350 grams light brown sugar
2 eggs
1/2 teaspoons pure vanilla extract
400 grams all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking soda
125 g dark chocolate chips

MAKE IT

LINE two cookie sheets with parchment paper
PREHEAT oven to 325F
IN MEDIUM BOWL, sift together flour, salt and baking soda. Set aside
IN BOWL OF STAND MIXER fitted with paddle attachment, cream butter and brown sugar MED speed 3 minutes
ADD eggs, one at a time, blending thoroughly after each addition scraping down sides of bowl when needed
ADD vanilla and blend til combined
ADD flour mixture slowly until blended
STIR in chocolate chips

SPOON teaspoon size mounds of dough onto prepared sheets leaving 1 inch space between each one
FLATTEN cookies slightly with back of a spoon
BAKE 10 MINUTES or until golden brown

ENJOY !

Hummingbird Bakery's Traditional Brownies

Another superb recipe from the Hummingbird Bakery Cookbook. These are dense, rich, and true to their word : traditional. They taste the way a brownie is expected to taste. A bit of a dry, crisp crust. A thick, chewy and oh-so-moist center.

Because chocolate is the most prevalent ingredient and the flavor that really shines through here, it is essential to use top quality chocolate. Otherwise you can expect a mediocre brownie and who wants that?

I used a mixture of 70% Callebaut dark chocolate and Lindt dark chocolate in these bars and the taste is nothing less than phenomenal.

It is also one of the fastest brownie recipes I have ever made. Comes together in a snap! Baked at a low temperature for just 30 minutes ensures no dry edges and no over-baking.

These are amazing jazzed up for dessert too. Serve a square of warm brownie topped with vanilla bean ice cream and a drizzle of hot fudge sauce. Nothing beats it !

Now let's get started

The look of a perfectly baked brownie:

The crust starts to dry a bit and the brownies pull away from the sides of the pan

RECIPE:
*altered source recipe: Traditional Brownies, Hummingbird Bakery Cookbook

WHAT YOU NEED

6-1/2 oz. bittersweet chocolate*, roughly chopped (*I used 1/2 Dark Callebaut and 1/2 Dark Lindt)
1-1/2 sticks unsalted butter
1-2/3 cups sugar
1 cup all-purpose flour
3 eggs

MAKE IT

LINE 9” X 13” baking pan with parchment paper
SPRAY parchment paper with cooking spray
PREHEAT the oven to 325°F
MELT chocolate and butter in a large saucepan stirring constantly with a silicon spatula
REMOVE from heat and add the sugar stirring until well incorporated
ADD flour and stir until well incorporated
FOLD in eggs and blend with spatula until thick and smooth
POUR batter into prepared pan
BAKE 30-35 minutes until top is starting to get flaky and edges have pulled away a bit from side of pan

LET COOL completely before cutting into bars

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